Chocolate Fudge Muffins With Pumpkin
Pure pumpkin adds moisture and nutrition to these grain-free dairy-free fudge muffins. Enjoy one for breakfast or a snack!
Equipment
- Hand beater or stand mixer
- muffin tin
Ingredients
- ½ cup full fat coconut milk or dairy free milk of choice
- 1 teaspoon white vinegar
- 1 ½ cups almond flour
- ¾ cup coconut sugar
- ½ cup raw cacao powder
- ¼ cup coconut flour
- 2 tablespoons tapioca flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 2 eggs lightly beaten and at room temperature
- 1 cup pumpkin puree 260 grams
- ¼ cup maple syrup
- 1 teaspoon vanilla
Instructions
- In a medium mixing bowl, combine the coconut milk and white vinegar. Whisk and set aside for 10 minutes.
- In a separate large bowl or bowl of a stand mixer, combine the almond four, coconut sugar, cacao powder, coconut flour, tapioca flour, baking powder, baking soda, and sea salt. Stir to blend.
- To the bowl with the coconut milk and vinegar mixture, add in the eggs, pumpkin, maple syrup, and vanilla extract. Whisk until creamy.
- Pour the wet ingredients into the bowl with the flour mixture. Beat until a batter is formed. Allow the batter to rest for 20 minutes at room temperature.
- Meanwhile, preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners.
- After the batter rests, transfer to the muffin tin, filling each cup 2/3 of the way full. Bake for 25 minutes, or until a toothpick inserted comes out clean. If using a digital thermometer, the internal temperature should be between 200 and 205 degrees F.
- Allow the muffins to cool slightly in the muffin tin (about 10 minutes) before transferring them to a wire rack to cool completely, about 1 hour.